1. Preheat your oven to 325 degrees Fahrenheit. Prepare a 9x13 baking dish by spraying it with cooking spray. This ensures that the enchiladas don’t stick to the dish and makes for an easier cleanup.
2. Shred the chicken using two forks. This method allows the chicken to be tender and easy to mix with the other ingredients. Remove and discard any skin or bones as you go. You want only the juicy, shredded meat.
3. In a bowl, combine the shredded chicken with 2 cups of Pepper Jack cheese. This combination will be the filling for your tortillas. Make sure everything is well mixed, so every tortilla gets a taste of that cheesy goodness.
4. Take a handful of the mixture and place it into a flour tortilla. Roll up the tortilla tightly and place it seam-side down in your prepared baking dish. Repeat this process until all the mixture is used up.
5. In a large saucepan, melt 2 tablespoons of butter over medium heat. Add the minced garlic and cook until fragrant, which should take about a minute. This step builds a wonderful depth of flavor.
6. Next, add the remaining 3 tablespoons of butter to the pan and sprinkle in the flour. Mix well and let it cook for 1 to 2 minutes to eliminate the raw flour taste. Stir constantly to avoid burning.
7. Now it’s time to create the sauce! Gradually whisk in the chicken stock while stirring continuously. It may appear that the flour mixture is growing, but don’t worry. Keep whisking vigorously to prevent lumps from forming.
8. Continue to cook the mixture over medium heat until it becomes bubbly and thick, which will take a few minutes. You should see a glossy texture that indicates it's ready.
9. Stir in the sour cream and Fontina cheese. These ingredients will make the sauce creamy and rich. Let it heat through, then add the Rotel tomatoes and green chilis.
10. Sprinkle in the garlic powder, onion powder, and cumin. Mix everything well and let the sauce heat until it begins to bubble. Taste and adjust seasoning with salt and pepper as needed.
11. Pour the sauce generously over the stuffed enchiladas. Ensure that the sauce seeps down into the dish for maximum flavor. Top with the remaining 1 to 2 cups of Pepper Jack cheese.
12. To catch any drips, place a baking sheet below the baking dish in the oven. Bake for 25 to 30 minutes until everything is bubbly and golden brown. Once ready, let it cool slightly before serving. Don’t forget to garnish with fresh cilantro!
